| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pies |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Pie crust (15 oz) |
| 1 |
ts |
Flour |
| 1/2 |
c |
Sugar |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Raisins |
| 1/4 |
c |
Chopped pecans |
| 2 |
cn |
Pumpkin filling (16 oz) |
| 1 1/2 |
c |
Evaporated milk |
| 1 |
ts |
Maple flavor |
| 2 |
|
Eggs,slightly beaten |
| 1 |
c |
Whipping cream |
| 2 |
tb |
Powdered sugar |
| 1/2 |
ts |
Maple flavor |
|
|
Pecan halves |
INSTRUCTIONS
CRUST
FILLING
TOPPING
Prepare pie crust,according to package directions,for one crust
pie.Refrigerate remaining pie crust for later use.Heat oven to 425
degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie
pan.Press in bottom and up sides of pan. Trim edges,if necessary.
In a large bowl,combine all filling ingredients;blend well.
Carefully,pour into pie crust lined pan.Bake for 40 to 50 minutes or until
knife inserted in center comes out clean.Cool.In a small bowl,beat cream
until soft peaks form.Blend in powdered sugar and maple flavor;beat until
stiff peaks form.Spoon or pipe over filling.Garnish with pecan halves.Store
in refrigerator.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If God is your Copilot – swap seats!”